Ah, summer—the season of endless sunshine, spontaneous backyard gatherings, and the irresistible urge for something crisp and refreshing. Cucumber salads are like little edible air conditioners, offering cool relief from the heat. I remember last July, sitting on the porch with friends, a bowl of cucumber salad in hand—its crunch a symphony of summer bliss.
Steps
- Combine rice vinegar, granulated sugar, and salt in a large bowl, stirring until the sugar begins to dissolve.
- If desired, peel the cucumbers, then slice them thinly. Stir the dressing again to ensure the sugar is completely dissolved.
- Add the sliced cucumbers and optional green onions to the bowl with the dressing.
- Toss the ingredients together until the cucumbers are well coated. Serve immediately or cover and refrigerate for up to two days before serving.
Ingredients
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 large cucumbers
- 2 green onions, trimmed and sliced (optional)
FAQ
- What type of cucumbers should I use for this salad?
- You can use any type of cucumber for this recipe. Thin-skinned varieties like Persian or Japanese cucumbers can be used without peeling. If using standard cucumbers with thicker skins, you can choose to peel them if preferred.
- Can I customize the 5-Minute Cucumber Salad?
- Absolutely! You can enhance the salad by adding halved cherry tomatoes and chopped cilantro for extra color. You can also switch the rice vinegar for lemon juice and sprinkle crumbled feta or goat cheese on top for a more substantial dish.
- How do I make the dressing for the cucumber salad?
- To make the dressing, mix together 1/2 cup of rice vinegar, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt in a large bowl. Stir until the sugar dissolves, then add the sliced cucumbers and green onions (if using).
- What is the origin of this cucumber salad recipe?
- This cucumber salad is inspired by Japanese sunomono, which means “vinegared things.” In Japan, these tart salads are often served at the start of meals to refresh the palate.
- How long can I store the cucumber salad in the refrigerator?
- The cucumber salad can be prepared ahead of time and stored in the refrigerator for up to two days, either tossed and ready to serve or covered until needed.
Tips
- For a more visually appealing presentation, consider leaving thin strips of peel on the cucumbers, which will add a decorative touch of green to the salad.
- If your cucumbers are mature with large seeds, halve them and remove the seeds and pulp for a smoother texture.
- To enhance the salad with extra flavor and color, try adding halved cherry tomatoes and chopped cilantro. You can also substitute the rice vinegar with lemon juice and sprinkle crumbled feta or goat cheese for a richer version.
- This salad can be prepared ahead of time; simply toss and refrigerate it for up to two days, making it a convenient option for summer gatherings.
Equipment
- Minute Cucumber Salad, the main equipment that someone might not typically have at home and could consider purchasing from Amazon includes:
- Mandoline Slicer – This can be used for quickly and evenly slicing the cucumbers and green onions.
- Mixing Bowl with Lid – To mix the ingredients and store the salad if preparing in advance.
- Peeler – If the cucumbers have thicker skin that needs peeling.
